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Zaruela de Mariscos
Recipe courtesy Gloria Estefan, Bongos Cuban Cafe
- Total Time:
- 40 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 25 min
- Level:
- Easy
- Yield:
- 2 servings
Ingredients
- 1/2 cup olive oil
- 3 ounces garlic, minced
- 1 Spanish onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 ounce seafood base
- 1 cup white wine
- 1 cup tomato sauce
- 2 ounces ketchup
- 2 ounces steak sauce, such as A-1
- 6 calamari rings
- 6 clams
- 6 mussels
- 6 bay scallops
- 6 shrimp, 16-20 count, peeled and deveined, tails on
- Four 4-ounce basa fillets
- Two 6-ounce lobster tails
- 1 ounce cornstarch
- French bread, sliced on a biased, for dipping
Directions
Heat the olive oil in a stock pot until almost smoking. Add the garlic, onions and bell peppers and saute until translucent. Add the seafood base, and then pour in the wine to deglaze. Stir in the tomato sauce, ketchup and steak sauce. Add the calamari, clams, mussles, scallops, shrimp, basa and lobster and bring to a simmer. Simmer for 5 minutes, then stir in the cornstarch and simmer 5 minutes longer. Serve with bread.
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